3 Fresh Vanilla Bean Ice Cream: No Eggs!

My sister in law gave me some vanilla beans for Christmas last year.  I have been waiting for the perfect recipe and this is it!

Most of the ice creams I made last year are custard based ~ made with egg yolks that are slowly heated on the stove.  If you are not careful, you will end up with a scrambled egg mess.  This recipe is eggless and so easy to make.  You will still end up with a creamy ice cream full of vanilla flavor that melts in your mouth.

I reduced the sugar in this recipe.  Don't worry, it's plenty sweet.

5.5 ounces is perfect.

If you don't have a scale, it is just shy of 3/4 cup.

This is the first time I have ever worked with vanilla beans.

First, I split the bean down the middle.

Don't go all the way through to the other side, like I did.

Using the flat side of the knife (the dull edge), scrape the inside of the bean all the way...

Here are zillions of tiny little seeds, ready for my ice cream!

Dump the vanilla seeds and pod into the milk mixture:  half and half, whipping cream, and sugar.

Heat and stir till it reaches 170ºF.

Don't have a thermometer?  Don't worry.  Heat the milk until you see a bubble hit the surface, then remove.  Do not boil the milk.

The milk mixture is allowed to sit in the fridge over night to mellow and blend the flavors.

The next day, I remove the vanilla bean hull and pour it into my Cuisinart ice cream maker.  Twenty minutes later, I have  a soft serve ice cream that is fabulous.  Put it in a freezer safe container in the freezer for a few hours and you get a creamy, scoopable ice cream.

What could be more perfect than vanilla bean ice cream?

Chocolate cones, of course!

Remember to enter my fantastic $60 giveaway HERE.  Ends July 17, 2010.

Vanilla Bean Ice Cream
(4x6 recipe download)   (full page printable recipe)
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